Method

1 Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside to cool, about 15-20 minutes.

3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses.

4 Pour into a buttered 10" pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.

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Comments

Made it even Better with some easy substitutions! 1st no fatty bacon; we don’t add that if we can avoid; and it makes the dish so much healthier! Better for our waistlines and hearts! To nix the carbs I used coconut flour! Turned out great! You wouldn’t know and it really helps!
If you want to *really* add flavor add some caramelized onions! Super good…

The frittata has a higher egg to cheese ratio, so it’s a bit eggier. The quiche is fluffier in texture. For some comparisons, check out the asparagus frittata and the spinach frittata recipes on the site. ~Elise

Also, for those of you concerned with the flour and carbs, obviously if you are doing no carbs, this recipe won’t work. However there is 19 grams of carbs in 1/4 cup of white flour. If you divide this into 8 slices, the flour accounts for a little over 2 grams of carbs per slice. There are other things in this that have low amounts of carbs so you need to take those into consideration also. Over all this is mostly eggs and variations of cheeses. The way I made this it is still pretty low in carbs but you have to decide what works for you. Hopefully that helps.

I made this recipe last night for breakfast this morning. I’m trying to do lower carb foods to jump start getting in shape and I don’t love eggs enough to eat plain every morning. I was hoping this would be something I could eat but it turned out that I actually love it. It was delicious! I made a few modifications to it. I used low fat cream cheese. Instead of dijon mustard (which I don’t like) I used paprika to add some flavor. I replaced the swiss cheese with cheddar. I used sun-dried tomatoes instead of cherry tomatoes (just because that’s what I had on hand). And I personally omitted the bacon because I don’t like it, although I think sausage may have tasted good in it. It was excellent and not hard to make at all. Even my picky husband thought it was great. I think it’s definitely a keeper and something I’ll continue to make even when I’m not doing low-carb.

LOVE this recipe! Made 3 of these for a baby shower I hosted and they were all a hit. Made 2 following the recipe as-is and for the third I caramelized some onions, dry sauteed 8oz slice baby bella mushrooms and topped it with sliced green onions. Made them all the day before and baked them the morning of. Everyone left with this recipe and I’ll definitely be making this again. Thanks Elise!

I just started eating a low carb diet, and I found this recipe. I’ve been wanting to make a quiche for some time, and I used your recipe as a base. I left out the onions and substituted some minced spinach instead. I also used diced tomatoes instead of the halved cherry tomatoes. It turned out gloriously.

made this tonight and it came out delicious! lots of substitutions (in the parentheses) since i didn’t have milk (cream), cottage cheese (yogurt), bacon (smoked ham), tomatoes (chard), or green onions (white onions), nor cream cheese (no sub for this). still! so very very good. :) thanks for the excellent recipe! obviously quite adaptable, which makes it a keeper for me.

I am slow in prepping and cleaning so if I plan on hosting a brunch, can I make this the night before and then reheat? If so, do you have any idea of the temp to reheat and the time it would take? Thanks so much – this has become my ‘go to’ site for recipes!

I am following the Atkin’s diet, and cannot have the white flour, but am thinking about subbing almond flour instead. Any thoughts on how this might taste in the quiche?? This might be good with slivered almonds and asparagus or blanched green beans in it too. I might add some marinated roasted red peppers to the mix as well.

I found this site last week whilst looking for low carb recipes and this was the first recipe I tried, I forgot to buy cottage cheese so substituted with 1/2 cup sour cream and and extra ounce of shredded cheese (I used half and half mozerella and strong cheddar as I couldn’t find swiss) and as I’m trying to stick to a pretty low carb diet, used soya flour (still 1/4 cup), and even with all of these changes it was gorgeous, lovely texture and so tasty! I put just mushrooms on top on Friday, and wanted to make it again yesterday so mixed in chopped up bacon, blanched brocolli chunks and chopped cherry tomato into the mix before baking. Delicious! Cant wait to make it for my non low carb friends!

Finally a quiche recipe that isn’t watery. I know that adding veggies to a quiche adds water, if they aren’t fried first, but this recipe was excellent. The only difference, I added cheddar cheese, everything else was exactly the same. Great recipe! Definitely will be making again. Thanks Elise!

I just wanted to comment for those who are watching their carbs, that I made the recipe without the flour and it came out perfect! So yummy, and the prettiest quiche I’ve ever seen. I added chopped broccoli and it tasted wonderful. I’ll definitely be making this again!

With the New Year came the inevitable resolution to lose weight and back onto a low-carb diet I went. I have had great success in the past so I am back on the low-carb bandwagon. I tried the Cheesy Crustless Quiche and when my kids asked what’s for dinner and I told them Quiche they were less than thrilled. I have tried several Quiche recipes in the past with less than stellar results. This quiche however was FANTASTIC! Making the white sauce was an extra step but well worth the effort! This quiche has a smooth velvety texture and the bacon and tomatoes took the flavor over the top. Everyone agreed that this was the BEST quiche I have ever made and it goes into my “Family Favorites” recipe binder! Thanx Elise! We LOVED this one!

I’m in phase 2 of the Atkins diet, and although this delicious-sounding recipe is located in the Low Carb category, the 1/4 cup of flour is not a negligible amount for us recovering carb addicts. You might want to asterisk some of the recipes that call for flour, with a note that these might not be appropriate for those on very low carb diets. (Of course there’s willpower involved, too. How could a body hope to restrict one’s self to a mere 1/8 of this beauty?) Thanks for the web site, which I just discovered.

I made this last night and it was delicious. I was wondering about mixing the cream cheese into the eggs too – but I just cut the soft cream cheese into smaller pieces and mixed everything up and it was fine. I left off the bacon (didn’t have any) and it was still delicious.

Update on the tapioca flour: worked just fine. The only step that was different was that I didn’t have to wait for the white sauce to thicken because it was immediately the right consistency once I added the flour. The quiche had a custardy texture but held up perfectly and was delicious. The tomatoes on top were a perfect touch and made it look very pretty. Thanks for yet another great recipe!

Question: I have leftover tapioca flour from the pao de quejo you posted a few weeks ago. If I wanted to make this gluten free for a friend, would it be weird to substitute that flour for the all-purpose?

Great question. Tapioca flour is very starchy, like potato flour or corn starch. You can’t really use it as a straight substitution for all purpose flour. That said, if I were to try it in this recipe instead of the regular flour, I would use 2 Tbsp of the tapioca flour and keep my fingers crossed. It should work, a classic quiche doesn’t have any flour in the filling. You just need enough in this recipe so that the quiche holds together without a crust. ~Elise

Elise, this is a great recipe!
I’d like to make it as mini crustless quiches (baked in a muffin tin). Do you think that would work? If I need to prepare this ahead of time…two days in advance…do you think I should assemble and have ready to bake off…or bake it and then reheat it?
Thanks for a winner!

I think they will work in a muffin tin (shorter cooking time). I would make in advance, and then reheat. ~Elise

I can’t get enough of this quiche! I wonder if you can make it in advance – then pop it in the oven the next morning?

I don’t know about that. You might try it and see if it works for you. I would be more inclined to cook it, then either refrigerate and reheat or freeze and reheat, if I wanted to make in advance. ~Elise

I love this recipe- although I omitted the bacon, substituted a homemade herbed sharp cheddar from my local farmers market for the swiss (not such a fan), substituted beautiful heirlooms slices for the cherry tomatoes, and added 1/2tsp of ground cardomom (as recommended by others), sweet onions, and cooked mushrooms.

The one thing I will note is that it took much longer for me to cook- about 1hr + in a 375 oven, which may just be my oven isn’t that hot? Overall this is by far the most flavorful quiche I have ever made. Thanks!

So many things can affect cooking time. The particular oven size, configuration, color and type of pan, etc. You just have to go with what works for you. ~Elise

I tried making this recipe, but my biggest problem was with the flour, butter, milk mixture at the very beginning. I can’t get it to be saucey! I have tried bechamel sauce before, but I think I have a very similar problem. It just lumps up into bits. Should I turn down the stove when I do this?

If you are having trouble with lumps, use a whisk and whisk the flour well into the bubbling butter first. Then, make sure that you add the milk slowly, whisking all the way. If you add the milk all at once, you will end up with a lot of lumps. ~Elise

I made this quiche for a friend this morning and substituted shredded cheddar for the swiss as I didn’t have the swiss. I also added fried ham and onions. Great consistencey. I’ve also cooked the Bisquick recipe but didn’t have any on hand so this was a great alternative.

Thanks so much for posting this recipe. I tried it last night and it was simply delicious! I added some sauteed mushrooms. For simplicity, I used bacon bits (the real kind) on top. Will definitely be making this one again.

When adding the cream cheese, does one blend this in with a spoon or elec. mixer before adding the cottage cheese mixture? Can one use a beater to blend all these ingredients so they are at a smooth consistency?
I really want to try this as it sounds really great. thanks.

Made this yesterday, substituting cheddar cheese for the swiss cheese and leaving out the bacon. I added mushrooms and green pepper. The whole family loved it! Definitely a keeper. I would say that Frittata is a bit heavier than this.